Winter has finally hit the East Coast! What better time of year is there to fill up on Burgers?
(That’s a trick question. It’s always a good time to fill up on Burgers.)
Today’s recipe comes from Chef Andrew Murtha over at JuiCy Burger Bar in Hamburg, NY. No stranger to snow as a Buffalo native, Chef Murtha cooks up an arsenal of Burgers that are at once classic and wildly creative. From the Hogzilla (doused in hard cider BBQ sauce) to the Weck Yo Self (served on a kimmelweck bun with horseradish aioli), you’re guaranteed to find something you like on the JBB menu.
So without further ado, here’s how to make that classic JuiCy Burger!
Andrew Murtha grew up in the Buffalo countryside and began his career in the kitchen as a dishwasher in his hometown. An eagerness to learn and hard work on the line landed him a spot cooking under Steven Wambach at Barclay Prime in Philadelphia. When he returned to Buffalo, he came back anew, an ingredient-driven chef with not only a vision of what we should eat, but how we should eat it.
“The ‘Industrial Food Revolution’ has us disconnected from what we eat, from what we put into our own bodies”. The idea behind his cooking is simple: return to our roots and eat by the seasons, pick it ourselves, stock up, and get ready for a long Buffalo winter.